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Truffled Wild Mushroom Lasagna

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Ingredients

1 tablespoon olive oil

2 cups thinly sliced leek

8 garlic cloves, thinly sliced

3/8 teaspoon salt, divided

7 cups sliced cremini mushrooms (about 1 1/2 pounds), divided

4 cups sliced shiitake mushroom caps (about 1 pound)

2/3 cup Côtes du Rhône or other fruity red wine

1 tablespoon chopped fresh thyme

1 tablespoon chopped fresh oregano

1 tablespoon chopped fresh sage

3 tablespoons white truffle oil

1 teaspoon black pepper, divided

2 1/2 cups 1% low-fat milk

1 bay leaf

2 tablespoons butter

3 1/2 tablespoons all-purpose flour

1/8 teaspoon ground nutmeg

2 cups fat-free ricotta cheese

1/4 cup chopped fresh flat-leaf parsley

1 tablespoon grated lemon rind

cooking spray

8 ounces precooked lasagna noodles

1 cup (4 ounces) shredded part-skim mozzarella cheese

1 cup (4 ounces) grated fresh parmesan cheese

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